Fig. 1. Fermentation process using extract of Angelica dahurica extract. Fermentation was performed at 30℃, pH 6.5, and 48 h. Fermentation medium has a composition of Angelica dahurica extract and 0.5% yeast extract.
Fig. 1. Phylogenetic tree showing the phylogenetic relationships of strain of the isolated strain showed similarly Leuconostoc citreum. Therefore, the isolate strain was named Leuconostoc sp. YJJ18. Morphology and colonies of finally selected bacteria. Colonies were grown at TSA medium for 24 h. Bacterial figure was taken by a microscope of 400× magnification without stain.
Fig. 3. A and B are HPLC chromatogram and represent the standard and the extract of Angelica dahurica. Numbers(A) indicate chlorogenic acid(1), hesperidine(2), naringin(3), luteolin(4), internal standard trolox(5), and imperatorin(6). Numbers(B) indicate internal standard trolox(5) and imperatorin(6), respectively.
Fig. 4. Antioxidant activity of Angelica dahurica extract before fermentation and after fermentation. DPPH, SPOA, HDRY, and ICAT represent The DPPH radical scavenging ability, superoxide radical scavenging, and the radical scavenging activity and the Fe++ chelating antioxidant, respectively. Values with different letters are significantly different at p<0.05.
Table 1. Total phenolic flavonoid compounds of Angelica dahurica extract